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Prep time 20 minutes
Cook time 15 minutes
Yield: Serves or Makes 3
To cut cauliflower steaks - Remove the outer green leaves from the head of cauliflower and trim the stem. Using a sharp knife cut the cauliflower in half lengthwise through the center. Cut a 1 1/2-inch thick steak from each half of the cauliflower. You will get around three steaks from one head of cauliflower.
Lay the cauliflower steaks flat on the cutting board. Drizzle with olive oil and sprinkle spice blend on both sides.
To make spice blend - Grind together the coriander seeds, black peppercorns, dried chili, chili powder, thyme, nutmeg, and salt until coarsely ground in a mortar pestle or spice grinder.
Heat olive oil in a large saute pan and add cauliflower steaks, make sure to not crowd the pan too much. Add add the onions and garlic to the pan as well. Saute each side of the cauliflower about 10-15 minutes - you want the florets to be charred golden-brown and fork tender.
Repeat until all the cauliflower steaks are cooked.
To make the pomergranate sauce - blend all of the ingredient together until smooth. Pour in a small saucepan and bring to a boil, then reduce heat to low and slowly simmer until sauce has reduced by about 1/4. Strain through a find mesh strainer and set aside.
To make salad - Toss arugula with the orange juice, olive oil, salt and pomegranate. Place the arugula on a large platter -spreading evenly. Carefully place the steaks on top of the salad and drizzle with the pomegranate sauce. Serve!